Vegetables For Juicing – Part 1: Alfalfa – Cucumbers

March 20, 2012 in Blog Posts, Healthy Foods by Jerrell

“When you drink your fruits and vegetables you absorb up to 80% more of the nutrients.”

With rare exceptions, any vegetable we can cook will give us greater nutrition if eaten raw. I think we would be chewing all the time to process that much vegetable fiber. Because most vegetables are 80% or more water, juicing will make the nutrients much more usable in your body than eating the whole food. While Fruits act as cleansers of our systems, Vegetables act as builders of cells and tissues. Vegetable juices are so good for soothing the nerves and to gently carry away toxic and accumulated waste matter. Raw Vegetable juices are good for many common health problems. Drink vegetable juice at least half an hour after meals. Follow the general rule to not drink vegetable juices before meals or with fruit juices. The very soluble minerals that are found in vegetables, like calcium, phosphorus, iron, magnesium, copper, and potassium maintain the acid base balance of the body tissues. They help the absorption of vitamins, proteins, fats and carbohydrates in food. They also help the body to eliminate wastes, liquids, and salts. Dr. Norman Walker has given us some good guidelines about the nutrients found in different foods.

Here are some of the common vegetables and something about the good they do in the body:

ALFALFA has traditionally been used as feed for cattle and other animals. It is a little known fact that carrots used to be used in this way and now they are widely used for human consumption. Alfalfa is becoming used more and more for human consumption as well. Only the leaves should be used for juice and salads. It is very rich in nitrogen, calcium, potassium, phosphorus and magnesium.

ASPARAGUS is rich in silicon, lots of potassium, sodium, manganese, iron and some phosphorus. Because it is a strong cleanser especially for the kidneys and bladder, it should be used in moderation. This vegetable is better for you eaten raw or juiced because it has a tendency to irritate the kidneys when cooked. Just one serving of asparagus supplies almost 66% of the daily recommended intake of foliate which is very good for heart health and a birth defect fighter. Asparagus has been used to treat problems with swelling, such as arthritis and rheumatism, and may also be useful for PMS-related water retention. Asparagus has insulin which helps promote friendly bacteria in our large intestine.

BEETS contain potassium, iron, sodium and manganese. They are much better for you if you eat the tops and roots together and raw. The tops of beets are very rich in manganese which helps the iron work in building the liver and the blood. Beet juice is powerful and strong so don’t start out drinking more than a cup full a day until your body gets used to it. Raw they are especially good for constipation, menstrual problems, and early menopause. Beet juice is a potent inhibitor of cell mutations caused by nitrosamines which are found in processed meats. Beets are rich in foliates which are associated with heart health and birth defect protection.

BROCCOLI is rich in potassium, phosphorous and sulfur. Raw is best for Broccoli, and stems should be used as well as the tops. They are wonderful juiced or chopped and ground for salads. Broccoli is a very good cleanser and tends to reduce body weight.

BRUSSELS SPROUTS are very high in sulfur and phosphorus, and rich in potassium. Because they contain so much sulfur they should be used sparingly and they are best for the body raw. They contain 3 times more sulfur than cabbage.

CABBAGE, both the red and white, are valuable ingredients in a salad but only in reasonable quantities, because the sulfur and chlorine content is high. Red cabbage has 50% more sulfur than white. White cabbage has about 65% more potassium, nearly ten times more iron and about three times as much silicon as the red cabbage. If not properly chewed, cabbage will cause gas, and if you combine cabbage with vinegar, salt, or sugar it can irritate the digestive tract.

CARROTS are one of our most complete foods. Finely grated pulp of raw carrots is one of the most soothing, efficient ways to heal a diseased colon. Raw carrots contain all the elements and all the vitamins that are required by the human body. This is not true of cooked carrots. Carrot juice is a good cleanser of bile and waste matter coagulated in the liver from years of wrong eating. If the skin becomes discolored, after drinking carrot and other juices, it is a result of coagulated bile in the liver dissolving so fast that sluggish kidneys and bowels were not able to take care of its elimination quickly enough, resulting in the lymph carrying this toxic matter out the pores of the skin. If this happened to me I would be grateful to have the cleanse going on rather than the alternative. Drinking raw carrot juice will bring relief to eyes and reduce fatigue resulting from working or driving in bright lights.

CAULIFLOWER is very good to eat raw. It is high in potassium, phosphorous and sulfur, and protein. Like other members of the cabbage family, it has the tendency to irritate the kidneys if you eat too much. It is nourishing and used sparingly is good for you.

CELERY, the stalks along with the green leaves should be used because in addition to very high sodium content they contain insulin. Celery, our best food for organic sodium chloride, has four plus times more organic sodium than calcium. This is why raw celery juice is a wonderful drink for hot weather. It provides organic salt which is much better for the body than inorganic salt. It helps with nerves, sleeplessness, and sobering a drunk. Eating too much starch leaves deposits of inorganic calcium in our bodies. When we eat celery the organic sodium in celery aids in maintaining the inorganic calcium in solution until at least some of it can be eliminated from the body before it accumulates and causes trouble. The high magnesium and iron content of celery is good for the blood cells.

CHIVES are fairly high in protein and carbohydrate, rich in potassium, calcium, phosphorus and sulfur. They stimulate the digestion, and are valuable as a blood cleanser but they are a strong diuretic, so they should be used in moderation, especially by those who have trouble with their kidneys.

CUCUMBERS are recognized as a valuable health food. They are tasty and refreshing when crisp. Cucumbers are very high in potassium, iron and magnesium. They also contain a relatively high percentage of silicon and fluorine. They are good for the gall bladder, liver, kidneys, hair, teeth and nails. Cucumbers should be peeled or scored with a fork as the skin is not easy to chew or digest.

Tomorrow…Vegetables For Juicing – Part 2: Dandelion – Onions